Irish Recipe: Irish Whiskey Upside Down Chocolate Chip Cookies
Chocolate chip cookies in all their variations are some of our most known and beloved cookie types! Recipes are abundant with a myriad of additives (coconut, walnuts, cherries, pecans, etc…), types of chocolate (semi-sweet, milk, peanut butter, white, etc…), and crispness preferences (crispy, chewy, pillow-soft like a cake).
Lucky for us, Grandma Doherty has taken a world-classic biscuit and added her own Irish touch! We are absolutely delighted with her Irish Whiskey Upside Down Chocolate Chip Cookies – because everything is better with a touch of the Irish.
Parchment paper or silpat mat, if using regular cookie sheet/s
Cooling rack/s - traditional or constructed
2 ½Call purpose flour
2TBSPIrish Whiskeywe used Sean's Irish Whiskey®
2 Csemi sweet chocolate chips
2-4 TBSPKerryGold®Butterroom temperature
Mix first four (4) dry ingredients. Set aside.
Cream together crisco, eggs, whiskey, and vanilla with both brown and white sugars.
Add dry ingredient mix slowly to creamed mixture until all is incorporated.
Add chocolate chips. Stir until chips are distributed fairly evenly.
Let dough rest in either fridge or freezer for at least an hour.
Preheat oven to 350* F.
Drop golf-ball sized dough onto parchment paper- or silpat- lined regular cookie sheet or directly onto air-bake cookie sheet.
Bake 11-15 minutes depending on your oven temperature and personal cookie done-ness likes.--- for soft, chewy cookies: bake until edges are golden. Remove from oven while top still appears slightly moist; remove cookies from the cookie sheet to a cooling rack to complete the baking process on the counter. (follow next step)--- for crunchy cookies: bake until edges are golden and top appears mostly dry. Remove from oven and cookie sheet to a cooling rack. (follow next step)
Let cookies rest on cooling rack for 1 minute.
Baste with room temperature KerryGold® Butter and a sprinkle of salt.